Olde Westport has a line of spices and seasonings that they sent me to try out and review. I’ve talked before about how I’m new to cooking but really trying to learn so I was excited to try ro broaden my repertoire a bit. They sent me packets for Chili, Chili Verde, and Enchilada soup and each of them had a recipe on the back to follow. I also got 2 shaker bottles with Garlic and Mesquite seasoning.
The Chicken Enchilada soup looked interesting so I thought I would try that out.
The recipe on the back was a little plain-jane, it just called for chicken, cream of chicken soup, and the spice packet, so I tried to add a little more to it.
I cubed the chicken and put it the pan to brown but I also added a diced onion, a diced red bell pepper, and a diced green bell pepper. I kept a little of the diced red pepper out to garnish the soup later.
After cooking the chicken I poured to into my dutch oven, added 2 cans of cream of chicken soup, 4 cans of water, and the Olde Westport Chicken Enchilada soup packet. I covered it and let it simmer for about 20 minutes.
The final product was so good! I topped it with some shredded cheese, sour cream and few pieces of red bell pepper and ate it up. It was a huge hit with the family and I would definitely try this recipe again. If you would like to try it out for your self, click here to get 10% off your order.
- 1 packet Olde Westport Chicken Enchilada Soup mix
- 2 Boneless Skinless Chicken Breasts, Diced
- 1 one onion, Diced
- 1 Red Bell Pepper, Diced
- 1 Green Bell Pepper, Diced
- 2 cans Cream of Chicken Soup
- 4 cans of water
- Combine chicken, peppers, and onion in skillet, cook until chicken is done
- Combine all ingredients in large saucepan or dutch oven, simmer for 20 minutes, stir occasionally
- When served, can be garnished with sour cream, shredded cheese, and/or diced peppers
Disclosure: If you haven’t figured it out yet, Olde Westport sent me these spices to try. My opinions are my own.
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